Turkey Red Bean Stew

Advocate staff photo by BILL FEIGTurkey Red Bean Stew is a great way to use up leftover holiday turkey and satisfy a cold day's craving for comfort food.
Advocate staff photo by BILL FEIGTurkey Red Bean Stew is a great way to use up leftover holiday turkey and satisfy a cold day's craving for comfort food.

ADVOCATE-TESTED RECIPE

Turkey Red Bean Stew

Serves 6 to 8. Recipe is by Julie Kay, who says ham can be substituted for turkey.

2 cups small, dried red beans

2 cups cooked turkey slices or pieces

3 stalks celery, chopped

1 small onion, chopped

2 carrots, chopped

4 cups chicken broth

1½ cups water

1 cup wild rice

1 (28-oz.) can crushed tomatoes

1. Soak dried, red beans in enough water to cover them overnight.

2. Drain in morning. Pour beans into pot of boiling water and parboil for 15 minutes. Drain again before placing beans into slow cooker. Add in turkey, celery, onion and carrots.

3. Add in chicken broth, water, rice and crushed tomatoes.

4. Cook on Low for 6 to 8 hours or until beans and rice appear done and most of liquid can be absorbed into mixture.